Photo: Sorin Gheorghita
Scallops with butternut purée & sage butter
7 ingredients
5 min + 45 min
Serves 1
openrecipes
Restaurant menus are a great source of inspiration. Here's olive's take on a dish from Hertfordshire's Auberge du Lac
Estimated Nutrition (whole recipe, rough)
513
Calories
28g
Protein
45g
Fat
4g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g squash , cut into chunks
- olive oil
- splash stock
- 3 scallops
- a few sage leaves
- butter
- pine nuts , toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes